The process described in that intensely boring paragraph is important to understand when looking at the dry aging process. Basically, for any meat to be palatable after slaughter it needs to finish the rigor mortis process - something that doesn’t occur until the ph has dropped enough for enzymatic activity to really crank up its work denaturing proteins in the meat. In short, in order for meat to taste good at all, it has to undergo the beginning stages of decomposition. Dry aging meat is basically the practice of seeing just how far you can take that decomposition and still end up with a sellable piece of meat at the end.
Once you’ve got yourself a clean room, maintaining an appropriate temperature, airflow, and humidity level are key. The cooler should be as close to 40 degrees as possible to allow the enzymes a warm-ish temperature to do their work - too much colder and the process slows down, and any warmer and suddenly the USDA "wants to talk”. Humidity is held at between 70 and 80 precent; any lower and the meat will dry out too fast causing a hard crust to form which keeps moisture from escaping which causes the meat to go bad from the inside, any higher and the surface of the meat will remain wet which invites all sorts of bad guys to the party. Maintaining constant airflow inside the cooler, and around all sides of the aging meat will prevent microclimates of humidity or temperature within which problems could develop.